INGREDIENTS
- Unsalted butter, for coating the loaf pan
- 2 tablespoons vegetable oil
- 1 cup small-dice yellow onion (from about 1/2 medium onion)
- 1/2 cup small-dice carrot (from about 1 medium carrot)
- 1/2 cup small-dice celery (from about 1 medium celery stalk)
- 1 medium garlic clove, minced
- 2 1/2 teaspoons kosher salt
- 3/4 cup dry white wine
- 2 pounds ground dark-meat chicken
- 1/2 cup panko
- 1 large egg, lightly beaten
- 1/2 cup shredded aged Gouda cheese (about 1 ounce)
- 1 tablespoon coarsely chopped fresh Italian parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon finely chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, carrot, celery, garlic, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.
- Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4 minutes. Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
- When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands. Add the panko, egg, cheese, and parsley. Evenly sprinkle everything with the Worcestershire, thyme, pepper, and remaining 2 teaspoons salt. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
- Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top. Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour. Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.